Wild Game Food Thread

What’s everyone been cooking lately with your (I’m sure) dwindling supply of meats in the freezer???? Deer, bear, moose, elk, fish? Let’s get some new ideas going.

From: Will

11-Aug-21

I've been in a "rut" doing meatballs, meat loaf, chili - it was COLD in July ha ha ha! Though the other day my kids wanted hot dogs, and we didnt have any, so I formed some ground venison into "sticks" and told them they were burger dogs. They said it wasnt the same, but liked it.

Also, fun spice note: Penzy's spice catalogue has this "Chicago Steak Seasoning"... It's incredible on burgers.

Now, as a total ruffian of cooking, I step back, and hope to heck that Pete offers and idea, or especially HSFC - he's posted up some insane dishes over the years.

From: MA-PAdeerslayer

11-Aug-21

Here’s my latest

From: Lunker

11-Aug-21

My bud gave me 4 big slabs of fluke. I'm unfortunately not a good cook but I roled them in butter crushed rits crackers and with alittle oil fried them up. O man they were good. Real good. I did not know this but the way they decipher flounder from fluke , besides the shuttle shape difference is the way there heads face. Strange

From: Big Dog

11-Aug-21

I'm not a cook but my wife recently did a venison roast along with spicy venison sausages slow cooked in the crock pot along with onion,red pepper and tomato and seasoning of some sort. Really good .

From: ARLOW

11-Aug-21

Love making chilli

From: MA-PAdeerslayer

11-Aug-21

Yea lunker different face directions is correct for my flat bodied friends. Yummy they are.

Mine was smoked turkey breast in a Buffalo Mac and cheese so to say. Not technically “Mac and cheese”. Very good. I can post the recipe after it was phenomenal

From: Arrownoob

11-Aug-21

Ditto pi. It’s thawed. Hurry up y’all or else it goes in with the red wine and onions again.

From: Slinging shafts

11-Aug-21

I smoke the football roasts, then shave into thin slices like deli mean and put on my sandwiches. I grabbed a cheap meat slicer on amazon fairly cheap. 80$ ish I believe.

From: Public land hunter

11-Aug-21

I cooked my last wild turkey breast on the grill with my Alabama rub, and then smothered it in my famous Alabama white sauce. Best turkey sandwiches Ive had.

From: fran

11-Aug-21

I bought a high end smoker and haven't even fired it up. That football roast sounds good do you have a recipe you can share?

From: MA-PAdeerslayer

11-Aug-21

Fran the pastrami recipe is someone on here! Google it and type Bowsite at the end. It’ll pop up! There amazing.

From: MA-PAdeerslayer

11-Aug-21

Roast: onion soup mix, beef bouillon, onions quartered, carrots, beans, tri colored potatoes. Crock pot low and slow alllllllll day. Generous on the liquid to keep the meat moist.

Rub and roll meat in cracked pepper, sea salt and fresh garlic or garlic powder. I’ve also injected with sun dried tomatoes and fresh chopped garlic and oregano inside woth a solid flavor injector

From: Slinging shafts

11-Aug-21

I used yellow mustard as a binder, the mustard allows the seasoning to stick and not fall off, I used some kinda bbq rub my wife had in cabinet. Let the meat get to room temp before putting in smoker. I let it smoke on 225 until it’s heavy side of rare. The yellow mustard burns off in the cooking process, there is zero evidence of taste from it. Google it. When it’s done I let it cool I’m fridge then after a day I slice it up.

From: Slinging shafts

11-Aug-21

Slather the roast in yellow mustard first, use a decent amount and cover it good, then put on seasoning of your choice. Make sure it’s yellow mustard tho not the yellow/brown.

From: Slinging shafts

11-Aug-21

What smoker did you get? I love ours. Use it all the time, if it’s a pellet one make sure to vacuum out all the burnt up pellets every few cooks otherwise if won’t heat up right. Also make sure to grab an external meat prob, don’t cheap out on this. It can make or break your hard work. I use one that goes to my phone so I can monitor constantly. Enjoy!

From: fran

11-Aug-21

Thanks guys. I bought a Grilla pellet grill it is shaped like a pot belly stove and is very heavy duty I hope it performs as advertised.

From: Slinging shafts

11-Aug-21

Can’t go wrong with pellet grill. You’ll love it! Enjoy

From: MA-PAdeerslayer

11-Aug-21

Like sling said pellets are great. I often do ribs, brisket, pulled pork, whole chickens, wings (I’m the master) you name it. My best yet was Tuna belly. First time I tried it absolutely nailed it. Expensive cut to screw up ha

From: fran

11-Aug-21

I'll have to look that pastrami recipe up thanks Ma-Pa.

From: MA-PAdeerslayer

11-Aug-21

Takes some prep time and time cooking but it’s a hit for sure

From: bjstcrusn

11-Aug-21

Fresh bluefin last week

From: MA-PAdeerslayer

11-Aug-21

How dare you Brian. Haha

From: bjstcrusn

11-Aug-21

Well Nick you started this thread so I had to contribute lol

From: MA-PAdeerslayer

11-Aug-21

Haha very true. I’m gonna pm you Brian

From: Vermonter

11-Aug-21

Vermonter's Link

I just made a ground venison stroganoff last night that everyone was happy with. Cooked the venison first then set aside in a bowl, simultaneously cooking pasta. Sautee Sliced mushrooms, shallots, garlic on high with salt and dashes of nutmeg for 5-7 mins minutes, deglaze with a little red wine, turn to low mix in sour cream, heavy cream if you want a looser sauce. Turn to low and mix the venison back in. Loved it!

Also, maybe one of my favorites I’ve done with some nice steak cuts is a venison steak dianne. The sauce is frickin’ amazing. I linked to that recipe here.

From: Huntskifishcook

11-Aug-21

I cooked venison ribs for the first time, a couple baby backs and a couple spare ribs. I'll never cut rib meat out for the grind pile again. I cooked them covered in a pan, their own juices being the only liquid, at 225 for 3ish hours. Then they went on a charcoal grill for a couple hours on super low heat to which I kept adding small amounts of wood chips. We had a bunch of non-hunters over and the venison was much preferred over the pork ribs cooked in a similar fashion.

I also haven't wet a line all summer, but have been teading produce for seafood with a local fisherman. Just the other night we did a cajun style crab boil. It's alot of work for little meat, but they sure are tasty and make a delicious seafood stock with the shells after your done.

From: BAT

11-Aug-21

Out of venison, had some great stuffed peppers this week and been grilling fish. Cedar plank salmon, and haddock fillet with some calico bass (from ice fishing) wrapped in aluminum foil with sliced tomatoes and onions grilled for 15 or 20 minutes. Had a great one pot family clam bake, and been making some nice Sangria!

From: Huntskifishcook

11-Aug-21

Another battered meal: pan seared hake, broccoli vichyssoise, potato risotto.

Also, if havent tried the pastrami, do it. Noob gave me some in the spring? Not sure when, super delicious.

From: Slinging shafts

11-Aug-21

I messed up brisket pretty bad, haven’t tried it since

From: MA-PAdeerslayer

11-Aug-21

Expensive cut to mess up for sure. Very low and very slow. Mine stays on for probably 12 hours

From: mathews84

11-Aug-21

I still have some bear meat left, anyone have some decent recipes for bear?

From: BAT

11-Aug-21

OMG huntskifishcook that looks like a dish at a 5 star restaurant!!! Nice!

From: Slinging shafts

11-Aug-21

I pulled mine way to early, before it broke down. After the stall I wrapped it and should of left it for few more hours. 50$ cut of meat the dog enjoyed hah!

From: MA-PAdeerslayer

11-Aug-21

Erick as far as bear goes.....cant help ya. never got to creative with the bear. was usuallyy take a pack out and cook it simply cuz the wife didn't care for it. I can tell you a good marinade for the heart but thats probably either gone already or in the woods and a coyote ate it haha

From: Arrownoob

11-Aug-21

I have the grills grills pellet. I think it’s silverback? I’ve cooked thanksgiving turkeys on there I love the thermostat it’s great for set it/forget it which is my style.

From: peterk1234

11-Aug-21

I still have a neck left. Will slow cook it. One of my favorite parts to eat. Makes incredible stew. After that, we need to rely on the fish we catch. I also just found out that some good eating crayfish are a plenty around my parts so this weekend we may make a simple five gallon bucket trap and put it in the Yellowstone overnight. Thinking crawfish boil.

From: MA-PAdeerslayer

12-Aug-21

Pete you keep the neck hole or cut it into like 8” sections??

From: Josh22

12-Aug-21

Well this thread got me to take out the last of the grind and make a big batch of chili this weekend. Outside of that all I have left is a football roast and 1 package of steaks. That b stroganoff sounds good, might have to try that sometime. The neck is awesome, I got 2 nice roasts out of mine last year. Put a dry rub on it, seared it in the cast iron, then slow cooker all day with some onions, carrots and beef stock, served with roasted potatos, was amazing.

From: Arrownoob

12-Aug-21

From: Arrownoob

12-Aug-21

From: MA-PAdeerslayer

12-Aug-21

Ribs for dinner noob?

From: Arrownoob

12-Aug-21

That’s a roast. I left it a little too long not covered but I had to stop and try to finalize a permission. I thought it was a done deal but it seems to be falling apart. The guy offered to let me park at his place and sneak into a different private so it’s not a total loss. Still, the plot I want is large and hunted by one dude who is not happy about sharing.

From: Slinging shafts

12-Aug-21

No one likes sharing their spot! If the guy has been there a long time respect that and move on instead of trying to move in on him! Just like finding a stand on public. Sure you could sit in it but that’s not the sportsman thing to do.

From: MA-PAdeerslayer

12-Aug-21

From: BC

13-Aug-21

The lazy man’s meal. Great grillin’

From: BC

13-Aug-21

From: MA-PAdeerslayer

13-Aug-21

Yum BC. We get jalapeño cheese hotdogs in Pa every year and there amazing. I could eat hot dogs nightly at deer camp because of them. Of course we eat like kings at deer camp but I do not complain on hotdog and burger night

From: Arrownoob

13-Aug-21

Arrownoob's Link

Okay so it’s illegal to buy and sell wild game but wouldn’t it be wonderful if you could pay some one to make these?

From: Slinging shafts

13-Aug-21

Build small box in ur basement, and you already have smoker. Pretty straight forward

From: BC

13-Aug-21

You can pay to have speacialty meat made. No law against that.

From: MA-PAdeerslayer

13-Aug-21

BC is right

From: Will

13-Aug-21

I got hungry reading this. WOW you guys!

From: Slinging shafts

13-Aug-21

For the price you’ll pay for someone to make it you are better off doing it yourself. It’ll pay for itself in 2 batches. Few years back I paid almost 400$ for roughly 100lbs of meat to be done. There is a minimum also at a lot of places, they won’t take less then 20lbs of meat. You’ll have to pay for fat to be added in as well. Your basically looking at between 4-7$ a lbs. like I said just make it yourself

From: peterk1234

13-Aug-21

The past few seasons I have kept it whole. The amount of meat on the neck is incredible and you cannot get it all by deboning. I will saw it into two pieces unless it is a small deer. Highly recommend that you save the whole neck. Throw it in the slow cooker with your favorite homemade broth (like my venison bone broth) and cook it for several hours. The bones fall off and you can just pick them out and toss them. Add some veggies and you are good to go. Meat melts in your mouth.

From: MA-PAdeerslayer

13-Aug-21

Pete I’m keeping all necks this year. Sounds and looks delicious online and your word put me over the top

From: MA-PAdeerslayer

13-Aug-21

Last of the venison burgers tonight

From: peterk1234

13-Aug-21

Man those look good.

My son in law just scored some backstraps from a guy at work. With hunting season starting up here in Montana, some of these guys need to empty out their freezers to make room for the new stuff. We will take it :)

From: MA-PAdeerslayer

13-Aug-21

Pete amazing. Tried something completely new that the wife said she was gonna kill me for…..she loved it.

1.5lb burger 2 Granny Smith apples Dijon mustard Red pepper flakes Salt fresh garlic Fresh chopped onion 1/3 2 eggs and some golden bread crumbs

Amazing. Tossed on a toasted onion bun with lettuce and tomato

From: Huntskifishcook

13-Aug-21

Pete x2 on the neck!!

From: Slinging shafts

13-Aug-21

Mapa no invite? I’m hungry

From: MA-PAdeerslayer

13-Aug-21

McDonald’s is open.

From: Slinging shafts

13-Aug-21

I go few times a week. My belly makes a sweet spot for a plate :)

From: Arrownoob

13-Aug-21

Sling I bet you’re into nick Tahoe’s garbage plate.

From: Slinging shafts

13-Aug-21

Huh?

From: peterk1234

13-Aug-21

Nick, You cannot go wrong with mixture!

From: MA-PAdeerslayer

13-Aug-21

Pete the apple and Dijon was a huge win. Coulda done without the pepper flakes. Still delicious tho!

From: Josh22

14-Aug-21

Those burgers sound so good. If I wasn’t using the last of my grind today for chili I promised my daughter, those would be going on the grill!

From: MA-PAdeerslayer

14-Aug-21

Josh Ive had the Apple and Dijon on regular burgers at a friends house before. Their worth a try! Delicious

From: shadowtracker

14-Aug-21

I’ve read that you probably shouldn’t braise any whole cut containing the spinal column in areas known to have cwd. The majority of prions will be found in the spinal fluid from what I gather. In non cwd areas I would asume you’d be ok with braising. I know the research shows no known cases of TSE’s between ungulates and humans but I’ll remain cautious if in a area known to harbour cwd.

From: MA-PAdeerslayer

14-Aug-21

Very good info shadow. Thanks for the heads up! Gonna keep that in the back of my mind.

From: Lunker

14-Aug-21

Or the back of the neck.

From: Jebediah

18-Aug-21

Here is the last of it, going into some spaghetti sauce.

From: MA-PAdeerslayer

18-Aug-21

Jeb your stove is really clean. Hopefully the spaghetti sauce tastes as good as the stove looks

From: Jebediah

18-Aug-21

Ha! I won’t show you the “after” picture…

From: MA-PAdeerslayer

18-Aug-21

You best clean it before the wife sees the after hahahaha

From: Will

18-Aug-21

No joke, I second Jeb having the cleanest stove I've ever seen. :)

MAPA - those burgers sound insane, I need to try that. Do you grind the apple and dijon into the burger, or just chop it really fine?

From: MA-PAdeerslayer

18-Aug-21

I grated the apple with a cheese grater. And the Dijon mustard just mix in! There awesome

From: Jebediah

18-Aug-21

Clean stove just tells you they know me by name at McDonald’s.

From: MA-PAdeerslayer

29-Aug-21

Some steaks and the “London broil” off the hind quarter

From: Arrownoob

29-Aug-21

It probably doesn’t look good through iPhone photo- but it was a big hit here: Leftover venison Bolognese made from my garden tomatoes and cooked and reheated 3-4 times- on a pizza.

From: MA-PAdeerslayer

29-Aug-21

And the devil on the grill. You get that muzzleloader yet?

From: Public land hunter

19-Oct-21

Neck bone venison stew. Carrots, onion, garlic, celery, rutabega, butternut squash, thyme, bay leaf, some red wine, and of course venison simmered off the bone overnight in beef broth. A good way to start the season.

From: Public land hunter

31-Oct-21

Public land hunter's Link

My next recipe attempt. Didn't hit the heart this time. Looking forward to this sometime this week

From: ARLOW

01-Nov-21

ARLOW's Link

made these pheasant nuggets yesterday for the wife and I watching the Pats game. Was pretty good. made some awesome blossom sauce to dip them in,

From: Arrownoob

01-Nov-21

Made some venison with pasta last night for Halloween party and it was a hit. Made beef too just in case anyone freaked out. All the beef was left So that’s one night not cooking this week

From: MA-PAdeerslayer

01-Nov-21

Yummy fresh pheasant Arlow

From: Big Dog

02-Nov-21

Anyone familiar with the dish, Venison Barbacoa ? My wife is cooking it now and I'm wondering if I should pray before or after the meal ?

From: Public land hunter

02-Nov-21

Ive cooked it with beef and venison. Great tacos! Enjoy

From: MA-PAdeerslayer

02-Nov-21

Yummy! I’ll be by for dinner big dog lol

From: Public land hunter

09-Nov-21

Well, not the reason I hunt, but I do hunt more because of it. The first pastrami of the season is on the smoker! Lunch tomorrow will be glorious.

From: MA-PAdeerslayer

09-Nov-21

Venison stroganoff tonight…. Pic to follow

From: MA-PAdeerslayer

09-Nov-21

I hate glass tops….cook one meal and it looks like you cooked for an army

From: Public land hunter

09-Nov-21

I'll see your stroganoff, and raise you some backstraps seared in butter...

From: bowandspear

09-Nov-21

Umm the Pastrami PLH .

From: MA-PAdeerslayer

09-Nov-21

Looks like some inside loins too. Looks yummy

From: Public land hunter

09-Nov-21

Sorry, I miss-typed. Tenderloins, and whatever muscle group is the small tenderloin up by the neck. The pastrami is almost done slow cooking

From: MA-PAdeerslayer

09-Nov-21

Small loin by neck…? Have I been missing something….I’ve only cut up about 100 of em…..lol

From: Public land hunter

10-Nov-21

I saw it above the lungs against the spine, cut it out like a tenderloin, and they are great. Dont know what to call them besides tasty and tender

From: Lunker

10-Nov-21

Ummm tenderloin ?

From: Arrownoob

15-Nov-21

Haven’t ever seen a stew that looks good in a photo but this one tasted great- Onion, carrots, celery, venison, and 1/2 pot of leftover Pot roast Gravy. Add potatoes last 90 minutes so they don’t get mushy. I dumped some white wine in there it was all I had. If the kids eat it- success!

From: Sosso

15-Nov-21

For this recipe you will need a Sous Vide and a Vacuum Sealer

Ingredients:

Bottom Round (can use 1 or two – Double remaining Ingredients for 2)

4 tblsp Rendered Duck Fat (can get online or at a Whole Foods) 1/4 of small yellow onion 1 tblsp Moroccan Spices (can find at most stores) 3 tblsp olive oil 2 Sprigs Rosemary 2 tsp Garlic Powder 2 tsp smokey Paprika 1 Bottle Blueberry Wine, or Pinot Nior (try and use one that’s fruity vs. dry to taste) 1/2 pt. Blueberries Small bottle Pomegranate Juice

Sous Vide and Water, set to 130 degrees. Fill large pot with water and set to boil. Finely cut onion. Add Olive oil, all spices, and onion to pan and sweat the onion down to a nice gold color. Add 1/2 cup wine and reduce until it’ll there’s about 1/4 cup of wine in the pan with the spices and onion and add Duck Fat.

Add contents of pan to a bowl, place bowl in freezer. You want this spice and wine mixture kind of solid before adding to vacuum bag.

Once bowl contents frozen or congealed, add Bottom Round and contents of bowl to a vacuum bag and vacuum seal the bag.

Place bag in boiling water for 10 seconds (this kills surface bacteria on the Bottom Round so it doesn’t smell like farts after cooking.

Place bag with Bottom round and spices in the sous vide bath. Cook for 24 hours.

After 24 hours – Set BBQ grill outside to High Heat, or fire up them charcoals to hot hot hot!

Remove bag from Sous Vide bath, open bag and remove Bottom Round and place on Cutting board. Cover with Aluminum Foil and a folded towel (keep the heat)

Pour remaining contents of bag (juices and whatnot) into sauce pan with 1 cup of Blueberry Whine, half a small bottle of Pomegranate Juice, and blueberries. Reduce until thick, not like syrup but close.

Once contents of Sauce Pan reduced, remove from heat.

Wipe Grill with Vegetable Oil

Sear Bottom Round on Grill, 30 seconds a side, High Heat! Sear all sides. Remove from gill.

Slice thin and SERVE IMMEDIATELY. Coat meat with Blueberry Sauce from Sauce Pan.

Listen your guests who aren’t big on hunting or “Don’t care for Venison” offer to suck your d#@k for more. ENJOY MOUTH HUGS!

From: Sosso

15-Nov-21

This site fails at formatting text.

From: MA-PAdeerslayer

15-Nov-21

Ummm sosso….picture?

From: Sosso

15-Nov-21

I don't have a picture. I'm sorry.

From: NobleStag

15-Nov-21

Made my venison chili on Saturday, half in the fridge the other in the freezer, and last night for dinner was a sirloin filet wrapped in bacon on the grill. This little guy sure is tasty. Need to chow down to make room for the next one...

From: Will

17-Nov-21

For HFSC.... browned venison bones from last weeks deer about to become bone broth...

From: MA-PAdeerslayer

18-Nov-21

Anyone make ground meat jerky?? I just bought a jerky gun.

From: Huntskifishcook

18-Nov-21

Nice Will!!

From: Will

18-Nov-21

I bought a gun years ago, and never used it! Ended up giving it to SevOne several years ago, so its had a workout! Bet that would be a good tool MAPA!

Bone broth came out AMAZING HSFC!

From: Big Dog

19-Nov-21

Sosso, good recipe, funny narrative

From: YoungBuck

19-Nov-21

MA-PA I make the ground meat snack sticks, get the cure kits from cabelas with various choices for seasoning, I recommend them, good snack in the stand

From: MA-PAdeerslayer

19-Nov-21

That’s what I was looking at young buck. Their all unavailable online…

From: mrw

21-Nov-21

This is why I do it! Well, 1 reason. 4 bean chili with about 3 pounds of meat that simmered in a red wine reduction. Goes great with a hearty IPA!

From: BC

21-Nov-21

Doing burger/sausages today

From: Dan6310

30-Nov-21

Hot Italian sausage patties being made.

From: MA-PAdeerslayer

30-Nov-21

Last pack of steak into stir fry. Time to reload the freezer

From: Arrownoob

01-Dec-21

I cooked some veggies down and 1.5 livers. Into the food processor with white wine and olive oil for pate. It’s enough for 90 pate on toasts or probably more. I gave some to a British friend last year who is stingy with compliments and he told me it was “top draw.” (Apparently that means excellent)

From: MA-PAdeerslayer

01-Dec-21

Hmm. Livers and veggies….interesting

From: Public land hunter

05-Dec-21

BBQ backstraps. Started with molasses, added a bbq rub, bacon wrapped, moonshine bbq sauce at the end, and grilled medium. Wrapped them in foil to set for 20 min. The family loved it.

From: Arrownoob

13-Dec-21

The roasts are cured 5 days. Soaking in water for a few hours then on the smoker! 4 big pastramis

From: MA-PAdeerslayer

13-Dec-21

Mmm pastrami. Got a few left from last year I’m thinking about doing that with after the new year….

From: Notime2fish

13-Dec-21

Kept it simple salt pepper cast iron sear finished in the over to med rare. Roasted veggies

From: Notime2fish

13-Dec-21

Kept it simple salt pepper cast iron sear finished in the over to med rare. Roasted veggies

From: Arrownoob

13-Dec-21

Yeah not me I cooked it like that and cooked some onions. Took it all out and the pan was all sticky so I dumped some white wine there and used a fork to clean the pan off. That’s some killer gravy.

From: Arrownoob

13-Dec-21

Sticking a big pork roast while I’m at it.

From: Arrownoob

13-Dec-21

Sticking a big pork roast while I’m at it.

Leftover duck fat

From: Les

13-Dec-21

Backstraps from my doe last week and eggs from my backyard chickens this morning.

From: BAT

13-Dec-21

Mmmmmm,

From: MA-PAdeerslayer

13-Dec-21

Les I had the exact same thing today! Except they were eggs from my brothers chickens! Lol. Less carrying feed and water in the winter if their at his house! Lol

From: Deerdawg

13-Dec-21

Smoked Bacon wrapped marinated heat

Smoked for 2.5 hours ,Sliced with salt and pepper. Very tender, delicious.

From: Deerdawg

13-Dec-21

Smoked Bacon wrapped marinated heat

Smoked for 2.5 hours ,Sliced with salt and pepper. Very tender, delicious.

From: Deerdawg

13-Dec-21

Smoked Bacon wrapped marinated heat

Smoked for 2.5 hours ,Sliced with salt and pepper. Very tender, delicious.

From: Deerdawg

13-Dec-21

Trimmed Marinated in soy sauce for a few days 5 pieces of bacon crossed like a star , heart in middle on top with tooth picks to hold bacon at tip. Did one with no bacon one with. Bacon makes everything taste better!

From: Les

14-Dec-21

MA-PA, I wouldn’t recommend backyard chickens to anyone looking to save money on eggs. It’ll probably be years before I break even on what I spent on the coop and run alone.

From: MA-PAdeerslayer

14-Dec-21

you got that right les! That’s why I utilize my brothers haha! It’s free! Cost me a bag of feed ever now and then just because I’m nice! Haha

From: MA-PAdeerslayer

14-Dec-21

you got that right les! That’s why I utilize my brothers haha! It’s free! Cost me a bag of feed ever now and then just because I’m nice! Haha

From: Deerdawg

20-Dec-21

Venison & Pork Meatballs!

Ground up some venison and pork loin and added in this and that 12 Lbs total. Made 6 lbs of meatballs got to make up a mushroom onion gravy to cover them. (Would love to have some wild mushrooms for that) Gave away most of pastrami’s so time to start another batch of 6! Meat pies after that. Who’s enjoying their harvest? Anyone do a salami type of smoked venison in casing? Looking for another way to cure like pastrami’s . Like a big slim Jim? Recipe would be great! Got to find a cheap quick way to stuff sausage casings, pushing it all back through a grinder while holding onto the casing is a two man job and slow and the stuffers I’ve seen at LEM are 4-600 dollars.

From: MA-PAdeerslayer

20-Dec-21

Foot petal assembly for controlling grinder I find works awesome dawg. Then one hand to hold the casing and one to put meat in. Or a stuffer but those aren’t cheap.

From: BC

20-Dec-21

This year I did a sausage batch, minus the casings. Just added in the sausage mix with the burger and vacuum sealed. Good scrambled with breakfast.

From: MA-PAdeerslayer

20-Dec-21

BC I’ve been doing the same recently. Way easier that messing with casings. And I can make patties for a bun instead of putting a link on a hotdog bun haha.

From: Josh22

20-Dec-21

That pile of meatballs looks awesome and my mouth is watering just thinking about the mushroom and onion gravy on them. So jealous. Hopefully I knock one down soon and can start making some!

From: Skippah

20-Dec-21

Shaved top round, mushrooms, onions and cheese

From: MA-PAdeerslayer

20-Dec-21

Skippah for the win. I made stew today. Worked late. Potatoes over cooked. Was phenomenal tho.

From: BAT

20-Dec-21

Great looking steak sub Skip!

From: Deerdawg

20-Dec-21

That looks real good Skipper! I got 6 pastrami s curing and am trying a couple different rear quarter roast to be smoked with a yellow mustard and Montreal seasoning rub and another with yellow mustard and St. Louis bbq rub . I patty almost all sausages now but I like the snack sticks smoked or other types of sausages in casing too! I want to take it up a notch, So I’m going to buy a stuffer and a slicer , to really enjoy pastrami or smoked roasts a inexpensive slicer is nice. The stuffer will make it 5x faster than the grinder method. I just did 12 lbs of snack sticks thought my grinder and it was painful . Was looking at Walton’s stuffers great reviews lots of products, casings spices ect. Anyone never buy from them?

From: Deerdawg

20-Dec-21

From: BC

21-Dec-21

I normally use LEM but Walton's looks good too. Haven't tried them but probably will.

From: Deerdawg

21-Dec-21

Sticks all smoked and ready to be eaten

I bought a next step up vacuum sealer from LEM it is well made and can take some heavy use . I got to get some mixing tubs from them. Looking at slicers today not sure about finding an inexpensive one! They are ether cheap or industrial have to keep looking.

From: Deerdawg

21-Dec-21

Slyingin shafts recipe Covered inYellow mustard one with Montreal rub one with St Louis Smoked to 160 internal.

Meatballs got hit hard! I actually used peppers for the first time! not green but red and Orange diced up small . Can’t do green bell = upset stomach. I went with 50 Vension & 50 pork loin kinda lean for everyone eating heathy, mushrooms , onion eggs, parmagan ,sherry salt pepper garlic and what ever else . Every one loves a good meatball! , you got the sauce? I got the sauce, who’s got the sauce? My new go to is Ken’s Honey Mustard! Mmm great on meatballs and pastrami’

From: Deerdawg

22-Dec-21

Venison Mustard Encrusted St. Louis Rub Roast

Couldn’t wait to get home and try out the smoked roast! I gotta thank Slinging Shafts for the quick and easy Cover with yellow mustard add rub 24 hours and smoke recipe! It’s a delicious must try. I just had two open face sandwiches on toasted pumpernickel with S&P melted Colby Jack, had to put it away before I ate the whole roast! I’ll try the one with Montreal rub with carmelized onions mushrooms and cheese for dinner! Smoke Tip. Start at 225-250 for 2 hour flip them to glaze up outside. Internal temp at 140 ish at this point I turn up heat 250-275 and get internal temp to 160 remove from heat let cool , refrigerate , then cut thin. You can get a sense of how done with sense of touch. hard = dry , soft = rare Be safe use a thermometer. I can’t let everyone try this I’ll be makin them more than Pastamis!

From: BAT

22-Dec-21

Wow Dawg, that looks great!

From: Skippah

22-Dec-21

All of that looks and sounds killer deerdawg!

From: bowandspear

01-Jan-22

Venison tenderloin and roasted wild Jerusalem Artichokes in sage butter in the cast iron pan. Sun chokes are not native to New England. Originally from Central America, they were traded between Native American tribes coming from the Ohio Valley area to here. They were such a valuable food source to them them for thousands of years. I found some wild on a river bank 6-7 years ago and transplanted some tubers to my garden. Sweet and nutty and plenty good for you.

From: bowandspear

01-Jan-22

Jerusalem artichokes

From: Big Dog

02-Jan-22

bow n' spear, you've got it goin' on, good stuff

From: Deerdawg

02-Jan-22

Fresh Batch of Smoked Jerky Mmmm Good!

From: Deerdawg

02-Jan-22

Fresh Batch of Smoked Jerky Mmmm Good!

From: Les

02-Jan-22

Chuck roast from my doe.

From: Arrownoob

02-Jan-22

Deer love to munch on j. Artichoke leaves so spread them around if you see them.

From: MA-PAdeerslayer

05-Jan-22

Tomorrow’s dinner…

From: Tmachado37

05-Jan-22

Too simple? I could eat these things every day. Didn’t feel like standing in the rain at the grill so seared on both sides and into the oven to finish off! Almost all of our burger goes into the pattie attachment on our grinder. If anyones processes yourself it’s a number one item you have to get!

From: Jebediah

05-Jan-22

Right on! We have 100% of our venison ground (when we have some…). Yes, 100%. The butcher knows me as “the ground guy.” From that we make exclusively burgers, jerky, and shepherds pie. And lots of it. All of these submissions look wonderful, thanks for sharing. Now I’m hungry.

From: bowandspear

06-Jan-22

Yum guys. Jeb, 100 %? No pastramis, no backstraps on the grill;, no kabobs, no stew, no no no. I make grind our of everything I can't use for larger cuts.

From: MA-PAdeerslayer

06-Jan-22

Came out delicious!! Got called to work as I ate…might have to have another when I get home.

From: Public land hunter

06-Jan-22

Public land hunter's Link

Dinner... worth the work... I added a tablespoon of fresh thyme as well. Wellington is perfect for backstrap.

From: Jebediah

06-Jan-22

Yes, no nothing but ground. I had to have that same discussion with the butcher every year for several years.

From: Public land hunter

06-Jan-22

With sautéed green beans and marsala sauce

From: Jebediah

06-Jan-22

Wow that looks good!

From: Skippah

06-Jan-22

Backstrom steak tip sub with onions American and provolone cheese toasted in the oven, I started eating it before I remembered to take a picture hahaha

From: MA-PAdeerslayer

06-Jan-22

Skip where’s the leftovers?!

From: Skippah

07-Jan-22

All gone lol

From: bowandspear

08-Jan-22

You guys are killing it lol mmmm Backstrap Wellington. Wow every dish here looks awesome

From: Skippah

08-Jan-22

That wellington looks outta this world public

From: Public land hunter

09-Jan-22

Thanks. I try to do it once a year. Its a lot of prep work, but a great feast.

From: DeerDan

09-Jan-22

Good chili weather

From: Les

09-Jan-22

Nice looking chili DD. Spaghetti sauce, stuffed peppers, chop suey, tacos and chili are all dishes I make with my ground venison.

From: sams

11-Jan-22

I made this with venison meatballs and it was delicious. My guy does not add fat, so I added in about 15% finely chopped bacon to make the meatballs. I also added a bit more herbs than called for as well as red pepper flakes in the broth.

It comes out more like a pasta dish than a soup. In fact my 12 year old daughter refused to let anyone call it soup, probably because she threw a fit when she heard we were having soup for dinner and then loved it.

sam

From: BIGERN

13-Jan-22

Some good options here! Was a much appreciated Xmas gift that will get a workout.

From: Deerdawg

17-Jan-22

Venison Pastrami Hash

Had some leftover pastrami so I made up some hash for breakfast! Delicious! Dinner was Marsala venison tenderloin with brocolli mushrooms, onion on coos coos. No pic but delicious!

From: Deerdawg

17-Jan-22

Mustard with Rub Smoked Roasts

Made up a few more smoked roasts. Cover with mustard rubbed two with Montreal Steak seasoning, one with Montreal Brown Sugar seasoning, and one with St Louis seasoning. Steak and cheese week! Couple more Pastrami’s In the cure, up next! Wondering how to do corned venison?

From: Deerdawg

17-Jan-22

Venison Tenderloin Marsala

Leftovers from a few days ago! Better the second time! So tender!

From: Deerdawg

17-Jan-22

Check out that smoke ring

I love the pastrami but these smoked roast you can eat more often, not as salty and don’t take 6 days to cure! A definite Must try!

From: BAT

19-Jan-22

All looks great Deerdawg!

From: peterk1234

04-Feb-22

Nick, I believe it was you that mentioned fish au gratin in one of the other threads. I fileted some of our mountain whitefish, added some seasoning, poured some cream of mushroom soup, grated cheese and breadcrumbs on top; and into the oven. It was spectacular. The whole family devoured it. Thank you for the idea.

From: MA-PAdeerslayer

04-Feb-22

Pete that’s awesome! Super jealous! And it was me!

From: MA-PAdeerslayer

04-Feb-22

Pete that’s awesome! Super jealous! And it was me!

From: MA-PAdeerslayer

06-Feb-22

Before

From: MA-PAdeerslayer

06-Feb-22

After

From: MA-PAdeerslayer

06-Feb-22

Marinade recipe

From: peterk1234

07-Feb-22

Okay... gotta try that one!

From: Skippah

07-Feb-22

Braised shanks, came out pretty good

From: peterk1234

07-Feb-22

I cannot take credit for the kill or the cooking. But I helped haul out the meat, and my wife did the cooking, so it it's close enough. This was some brisket meat off an elk. Slow cooked all day. Can't wait to eat it.

From: MA-PAdeerslayer

07-Feb-22

Looks yummy Pete!

From: bowandspear

14-Feb-22

Spent the last week prepping Venison Pastrami for 100 people! Our Sportsman's Club game this coming Sunday. Oh my! Alot of work but stellar results for 150 lbs.

From: MA-PAdeerslayer

14-Feb-22

150 pounds….holy pastrami

From: Jebediah

26-Feb-22

First batch of Uncle Jebediah’s Roadkill Jerky. Pretty good!

From: Skippah

26-Feb-22

That's awesome Jeb, love how you put something to use that could have gone to waste

From: Arrownoob

26-Feb-22

Jeb that looks delicious. You can almost see the tire tread!

From: MA-PAdeerslayer

13-Mar-22

Well new one for me, liked it better than my typical pheasant prep.

Pheasant (some chicken too) piccata! Delicious

From: BAT

14-Mar-22

Looks great MAPA!

From: MA-PAdeerslayer

14-Mar-22

Oh it was delicious !!!!

From: Deerdawg

16-Mar-22

We made 21 meat pies at the family get together a few weeks back ! All 16 of us Pie Makers were busy, kids did a great job decorating them with tooth picks punching in hole patterns and crimping edges! The master pie maker passed down her torch to the next generation of pie makers! We all got a few to take home , yummy! Filling is ground pork, venison, beef with chopped potatoes and onions and spices. Family tradition pop started many years s as go! It brings us all together 2-3 times a year!

From: Deerdawg

16-Mar-22

Got to cook up some of that Wellington , looks delicious! Wifey wants more meat balls. Gave my neighbors some venison stew, pastrami’ and meatballs they loved it, and sent back some classic Italian As well as some stuffed grape leafs, all was delicious ! He said his kids eat a lot of liver so I gave him some venison heart and back straps to enjoy!

From: MA-PAdeerslayer

16-Mar-22

Deerdawg, the meat pies sounds like the pork pies my grandmother use to make! Yummyyyyy

From: Deerdawg

16-Mar-22

That’s right MaPa like Grammy used to make. These are about 50 pork 30 beef and 20 venison mix . We use Jiffy pie crust, it’s quick. I’ve added veggies to recipe and it was well received. A mushroom brown gray goes well on top! I’m hungry.

From: MA-PAdeerslayer

16-Mar-22

It sure does! I’d agree with all of the above. We used the jiffy crusts too. Think I’ll make some this weekend now

From: Deerdawg

16-Mar-22

Great comfort food! I’ll give away all kinds a meat but I’m stingy with the pies! I’m hording a few now. Wants to try makin them like pockets , but crust is different. Could do some dumplings , bet that would be delicious!

From: Deerdawg

29-Mar-22

Pork Veni Dumplins

Well finally got to make some Pork Veni dumplings . Huge hit! Took a bit to find the premade wraps( in frozen section) made 3 different fillings, one straight pork, one. Pork veni. One pork shrimp. Few different dips of duck sauce, ginger soy , soy cider vinegar really went deep! The pork veni one was with mushroom onion scallions garlic salt Marsala bells season Montreal steak seasoncornstarch cabbage and carrot soy sauce. The other two, were of straight pork and pork with shrimp also had sherry salt sesame oil shredded cabbage & carrot cornstarch scallions , soy sauce

From: Deerdawg

29-Mar-22

Pork Veni Enpahnadas

These Pork Veni pockets also a big hit. Been on my list to try ! Take them on the go! 2 1/2 tbls. of meat in an empanada wrap . Washed with egg and baked, good but I’m going to add yellow peppers veggies and savory next time! Mini meat pies

From: MA-PAdeerslayer

30-Mar-22

Yummmmmyy

From: Arrownoob

30-Mar-22

We had a whole backstrap last night. I tried the reverse sear and overcooked it but it was still good. Those dumplings look great

From: Deerdawg

30-Mar-22

Anoob Thanks, they were worth the effort! By the time I finished cookin the dumplins the wife had polished off most of the B strap w onions and mushrooms I had simmering on the stove! Damm Citi girl eating all my venison like a red neck! Lol Then the wife and daughter assaulted my tray of dumplins . Reverse sear, I’ll have to look that up and give it a go!

From: Josh22

30-Mar-22

Those look so good, I can see why they were a big hit. Maybe this fall I'll get some venison and be able to try them myself! My freaking 9 year old daughter, every time I make something this year says "Dad that was good but venison would have been way better"! It's a kick in the pants but she's right haha.

From: Josh22

30-Mar-22

Noob, I've never tried reverse sear on venison. But I did use that method for some 2 inch thick tomahawk steaks last month. It was the best steak I've ever cooked hands down.

From: Big Dog

31-Mar-22

Deerdawg, one of my favorites. Way to go !

From: Deerdawg

04-Apr-22

Last Friday I ran another batch of dumplings and empanadas ran a Hundred dumplins and 12 empanadas of two types of filling , one pork based the other equal parts of beef pork and venison. Took a bottle of homemade Portuguese wine to finish them all! They got hit hard by all over weekend.

From: Big Dog

05-Apr-22

DeerD., I have a Portuguese friend who let me hunt his farm. Went over to scout (on an empty stomach) and at his insistence had 2 glasses of his great homemade wine. He grows the grapes. Then he insisted I try his moonshine which was fabulous; had a second glass. No scouting that day. I made it home. This should have been a PM, very embarrassing about stupid decision to drive.

From: Arrownoob

03-May-22

Take the breast, wrap in bacon, tie it up w butcher string.

From: Arrownoob

03-May-22

The bird I call Rasputin, marinated and skewered.

From: Skippah

03-May-22

Looks good arrow, I'd scoff that right up if it was in front of me

From: Deerdawg

05-May-22

Very nice Arrow looks delicious! A friend just gave me some Tatauq from RI they biting now. Going to cook it up tonight! Been livin on Pastrami lately. Kens honey mustard on chopped pastrami salad has been delicious! Chopped pastrami on pancakes and maple sit-up was a must try. So good!

From: MA-PAdeerslayer

05-May-22

Dawg I’m coming for dinner! Taug is my favorite

From: Deerdawg

05-May-22

Always wanted to fish for the Taug for I hear they taste like crab, since they Eat so much crab guess they taste like them! He took a charter out of Narraganset they Caught the 5-6 fish limit in no time Guess they like a real rocky bottom . Mmm. Cook some up tonight!

From: MA-PAdeerslayer

05-May-22

Rocks cod sure. Bring plenty of extra gear weights and jigs when targeting them. And when you hook up, give em hell to get em outta the Rocks. Otherwise kiss 12 bucks away every time you hook up lol

From: Deerdawg

05-May-22

How do you cook the filets ma pa? Like any other? Or?

From: MA-PAdeerslayer

05-May-22

PM recipe deerdawg

From: Deerdawg

06-May-22

Thank you I just cooke up a filet of Taug in butter, sorry no pick , couldn’t get the camera out fast enough it’s gone. Did not smell or taste fishy at all , very sweet soft white meat, few rib bones to be pulled . Way better than striper! Going to get name of charter and give it a go! Very good eating fish!

From: Skippah

06-May-22

Tog is awesome, they're biting in buzzards Bay really well now too, can't wait for black sea bass opener though! I try to load up on them and not buy fish all year.....down to my last 2 fillet pack, couple more weeks

From: MA-PAdeerslayer

06-May-22

Skippah what’s the blacks limit now…? Those are mighty tastey too

From: Skippah

07-May-22

16" 4 fish, was 15" 5 fish last year. 5 plus years ago it was 14" and don't remember exact number but more than 5

From: MA-PAdeerslayer

07-May-22

Ya I thought I hear it was changin. I think like you said 5-6 years ago you could keep quite a few. We use to hit em religiously coming back from haddock fishing and even sometimes when we were done or in between and morning and night of striper fishing.

From: Deerdawg

08-May-22

I’ve caught alot of Black Sea bass , it’s better than striper but not as good as Tatauq

From: Arrownoob

04-Aug-22

From: Arrownoob

04-Aug-22

Those tomatoes are in!

From: Arrownoob

04-Aug-22

I took the leftovers from the kebabs and threw them in some lo mein noodles. 2 dinners from one roast- cut up and cubed. I’m finding it’s better to freeze meat in bigger chunks and cut or grind when needed.

From: Deerdawg

05-Aug-22

Less work more moist. I stopped cutting the roast up a few years back. More versatile Miss home grown tomatoes!

From: MA-PAdeerslayer

05-Aug-22

Cube your roast, marinate in Italian dressing Parmesan cheese garlic and little soy for 3 days or so and kebab it like noob did. Then on split rolls with cheese and your favorite sauce.

Thank me later lol

From: Arrownoob

05-Aug-22

Dude you’re obsessed with kens Italian.

From: MA-PAdeerslayer

05-Aug-22

Those are two stand by recipes that everything’s always ready for. With the amount of venison we eat tho, we’re always trying new ones. Sitting on a bunch of meat right now deciding what to cook with it. Got a freezer full still and it’s august.

From: Arrownoob

05-Aug-22

I’m pulling it all nothing survives September.

From: Notime2fish

12-Aug-22

Ma-Pa Today was the day! I couldn’t wait to try the roast cut to kabobs and cheese sauce. I made an extra sharp cheddar. Everyone loved it! Thank you

From: Big Dog

12-Aug-22

Venison burgers tonight; rest could be gone by Oct.

From: Jebediah

12-Aug-22

Sugar cookies, made while thinking about deer.

From: MA-PAdeerslayer

12-Aug-22

Man that looks good Notime…I pulled some out this morning!!!

From: MA-PAdeerslayer

12-Aug-22

Jeb you forgot the blue on one of them….

From: Arrownoob

15-Aug-22

This weekend I took the kids on our 7th annual boys camping trip. We have backstrap 2 ways. The medallions were the best- 9-10” pieces on a frying pan didn’t turn out as good. We went to Franconia. Saw a bear on the highway and there was a bear at the camp site 2 sites away!

From: peterk1234

13-Sep-22

Didn't kill an elk so I caught some whitefish instead.

From: Deerdawg

17-Sep-22

I finally cooked up the last of the tenderloins yep, Venison Diana! It was delicious . Reduce in Brandy a few times sliced purple onion, red / yellow peppers, garlic , butter, salt pepper, shot of soy, & teriyaki . Once reduced add tenderloins brown on Both sides then butterfly slice them and brown inside. Remove let set 5 minutes then slice. Paired it up with fried tarragon potatoes , onions and red yellow peppers and sherry reduced. Baby arugula salad with Onion red yellow peppers feta and Balsamic Wife and I worked hard today around the house it was delicious ! No pics but you have to buy some cheap vsop brandy and give it a shot! Sherry is another wine that reduces well, try it with onions ham mushrooms and or broccoli then add scrambled eggs and cheese Everyone loves them!

From: Deerdawg

17-Sep-22

From: peterk1234

17-Sep-22

Kokanee salmon with a brown sugar honey and herb glaze.

From: MA-PAdeerslayer

18-Sep-22

Looks good Pete! Love salmon! How is it compared to typical salmon we have access to here at your old “home” lol.

From: MA-PAdeerslayer

18-Sep-22

Dinner in Wells last night… last “summer” weekend with the wife. Technically lobster is wild game right? Lol

From: peterk1234

18-Sep-22

Nick, much better! We couldn't believe the quality. Better than the rainbow and whitefish we have been catching.... by far. If we get word that they are still around this week then we are going back for more.

From: peterk1234

18-Sep-22

Ceviche and salmon caviar

From: peterk1234

18-Sep-22

From: MA-PAdeerslayer

18-Sep-22

Think I’ll have to pass on the caviar Pete lol! I prefer my eggs over easy or scrambled in an omelette haha!

From: MA-PAdeerslayer

18-Sep-22

Never had ceviche tho

From: Arrownoob

18-Sep-22

From: peterk1234

18-Sep-22

What type of bird do you have cooking?

From: Arrownoob

18-Sep-22

Squirrels. I thought it was great. The other 3/4 of the family wasn’t into it. I thought it was like dark meat chicken or almost duck. They said it was too tough. My first time getting squirrels and cooking em.

From: Deerdawg

19-Sep-22

An old Italian guy I know would stew the rear quarters in A red spaghetti sauce with some wine to tenderize them. He would debone once cooked down. Very good.

From: Bwhnt

19-Sep-22

Arrow...try putting your squirrels In crockpot for a few hrs in chicken broth. When they get tender, take them out. Let them cool and break them up onto quarters. Then dunk them in egg, then bread crumbs, and fry them golden brown. We eat this all the time my sons kills a bunch. Just as good as KFC not even kidding. Super tender.

From: Dthfrmabove1

19-Sep-22

Last of the good venison from last year. Only have about 15 lbs of stew meat / burger left

From: Bwhnt

19-Sep-22

We've also done it with a beer batter coating instead of the bread crumbs. Takes a little more prep but it's also delicious. Now I want to go shoot a squirrel...thanks alot! Lmao!!

From: Big Dog

19-Sep-22

Deerdawg,we've eaten squirrel that way with pasta and enjoyed the meal.

From: MA-PAdeerslayer

02-Oct-22

Good day in the woods with the girl child moving some cameras, to windy to hang the stand we wanted to… got huffed at by a bear which thankfully went the other way and watched a doe and two skippers meander thru some furns eating something off the ground not sure what, I didn’t see much over there when we went to check. She was all amped up. 4 years old and wanted to “smoke the big one” haha

From: MA-PAdeerslayer

02-Oct-22

Oh btw, venison chili on the menu. Elk Steak, Gruyère cheese, bacon and poblano pepper appetizer to come ;)

From: Huntskifishcook

02-Oct-22

Sounds awesome, MAPA! Of course you had the bear encounter on a Sunday, between bear seasons lol.

From: MA-PAdeerslayer

02-Oct-22

Before

From: peterk1234

02-Oct-22

Damn Nick. That looks pretty tasty! I can't top that one today. All I got is about 30 pounds of liver sausage that is about to go on the smoker. One of our friends that has cattle butchered two last week and he offered us the liver and hearts. We took it. With the price of groceries today, if you are giving it away, I will find a way to make it edible :)

From: MA-PAdeerslayer

02-Oct-22

Pete very curious how that is going to come out….please do tell

From: MA-PAdeerslayer

02-Oct-22

After

From: peterk1234

02-Oct-22

It is a hungarian recipe my grandfather used to make. 25% liver, 25% pork, 25% pork belly, 25% rice. Spices include marjoram, salt, pepper, garlic. Also added chopped onion. We went with higher liver percentage.

From: MA-PAdeerslayer

02-Oct-22

Very interested in the outcome Peter.

From: Deerdawg

07-Oct-22

23 lbs of Mapled Venison Sausage. 20 lbs of Veni.porkbeefat Burger .

Got it done Want to buy a sausage stuffer to do sticks and bratts next. Got to make it faster than using a grinder to stuff links/ sticks/ Brats . Some sausage just has to be in casing.

From: Arrownoob

09-Oct-22

So far this season I’ve only harvested this: my last garden harvest. Looks like salsa.

From: Deerdawg

10-Oct-22

Lean year eh Noob? Thats a tough year. Mapa That looks delicious. But i cant eat the green bell pepper Another way to try , we stuffed halfs of jalapino, yellow , orange and red peppers with a maple sausage cream cheese mix wrapped in bacon, was yummy. Finished up 6lb of fresh Mesquite Jerkey on the smoker yesterday ....mmmmm. good. Not sure if any of you save the cape/ rib cage muscle, it can be a bit of work to de silverskin. I get 6-10 lbs of this cut and it all makes great jerky.

From: Arrownoob

10-Nov-22

From: Arrownoob

10-Nov-22

Looks well done but tastes awesome after bringing for a few days!

From: peterk1234

10-Nov-22

25 pounds of venison meatballs. Now I need to can them.

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